Barbecued Oysters Recipe

Prepare oysters

Shuck oysters if not already shucked, leaving each oyster on its half shell. Rinse shells briefly under cold water to remove grit and set on a rimmed baking sheet or on a bed of rock salt to stabilize them for cooking.

If using a charcoal or gas grill: preheat to medium-high (around 450–500°F / 230–260°C). If using an oven/broiler: preheat broiler to high and position an oven rack 6–8 inches from the heat source.

Char and puree poblano

Set the whole poblano directly over the gas flame, on a hot skillet, or under the broiler. Char the skin until blackened and blistered all over, about 8–10 minutes, turning so all sides blister. Transfer to a bowl and cover tightly with plastic wrap or place in a paper bag for 10 minutes to steam; this loosens the skin. Peel off and discard the skin, remove stem and seeds, and roughly chop the flesh.

Make the butter

In a small food processor or bowl, combine the softened unsalted butter, chopped charred poblano, garlic cloves, lime juice, smoked paprika, chopped parsley, 1 tsp kosher salt, and 1 tsp black pepper. Pulse or mash until thoroughly combined and smooth. Taste and adjust seasoning. Transfer the butter to a small bowl and refrigerate briefly if it needs to firm up (10–15 minutes) or keep at room temperature if using immediately so it’s spreadable.

Toast breadcrumbs

In a medium skillet over medium heat, warm 2 tbs olive oil. Add 1 cup panko breadcrumbs and toast, stirring frequently, until golden and crisp, about 4–6 minutes. Remove from heat and let cool slightly.

Mix topping

In a bowl combine the toasted panko, 3 tbs grated Parmesan, 1 tsp lemon zest, 1 tsp red pepper flakes (if using), and 1/2 tsp kosher salt. Stir to combine. Taste and adjust seasoning.

Top oysters

Place the prepared oysters on the baking sheet or on the grill grates (use a flat heatproof tray or an oyster grill pan to keep them level). Using a teaspoon, place about 1/2 tsp to 3/4 tsp of the charred poblano butter onto each oyster (about 12–18 tbs total used depending on size). Then sprinkle about 1 tsp of the breadcrumb-Parmesan mixture over each oyster, pressing lightly so it adheres to the butter.

Cook until bubbly and browned

If grilling: close the lid and cook over medium-high heat until the edges of the oysters bubble and the topping is golden, 4–6 minutes. If broiling: place the tray under the broiler 6–8 inches from the heat and broil 3–5 minutes until the topping is browned and butter is bubbling. Watch closely to avoid burning.

Remove oysters from heat. Let cool 1 minute, garnish with a small squeeze of lemon over each oyster if desired, and serve immediately.